Texas Monthly: The Bitter End's Grilled Lamb Loin with Mint Harissa

Featured in the October 1996 issue of Texas Monthly

The Bitter End's Grilled Lamb Loin with Mint Harissa

Succulent grilled lamb loin anchors the plate, and its wood-fired flavors find an apt foil in harissa, an exotic herbed olive oil whose dose of incendiary cayenne and garlic is balanced by the coolness of fresh mint. Couscous -- brightened with golden raisins, apricots, red bell pepper, and red onion-adds a light touch of sweetness that melds perfectly with the robust meat.

Mint Harissa

2 tablespoons paprika
3 teaspoons cayenne pepper
2 teaspoons cumin seed
3 teaspoons coriander seed
1 teaspoon salt
3 garlic cloves
4 tablespoons fresh mint
1 cup pure olive oil
1 tablespoon red-wine vinegar

Place all dry spices in a sauté pan over medium heat and toast, stirring, about 8 to 10 minutes. Be careful not to burn.

Let cool for about 5 minutes, then grind in a mortar and pestle or place in a food processor and blend until powdered. Remove to a mixing bowl and set aside.

Finely chop garlic and mint. Add them along with olive oil and red-wine vinegar to spices and whisk. Note: This recipe may be prepared one or two days in advance to let flavors meld. Store in refrigerator but warm to room temperature before serving.

Lamb Loin

3 lamb loins, cleaned (lamb chops may be substituted; allow 2 to 3 per person, depending on size)
salt and pepper to taste

Season loin and cook on grill at high heat approximately 3 to 5 minutes per side. Note: Lamb loin is very lean, so do not overcook.

To serve, cover each plate with a thin layer of harissa. Place a spoonful of couscous salad in middle of plate. Slice loin and fan attractively around couscous. Serves 6.

Couscous

Bitter End
311 Colorado
Austin, Texas

Fall calls for dishes with substance and character, foods that signal the return of cooler weather and make one realize that in Texas the most logical time to stoke up the backyard grill is now. Executive chef Emmett Fox of Austin's Bitter End has come up with the perfect autumn combination.

Meat & Dairy
3 lamb loins, cleaned

Produce
garlic
fresh mint

Grocery
paprika
cayenne pepper
cumin seed
coriander seed
salt
olive oil
red-wine vinegar
pepper